My Favourite Vegan Chilli

I have been putting off posting my favourite vegan chilli recipe for a while. I made it on a slow, rainy afternoon a while back. A staple recipe that I have been making and tweaking for a few years, never thinking of it as a glorious, blog worthy recipe. Yet I make it often and enjoy it a little more every time, why wouldn’t I share it with you all? Then the heatwave hit the UK and the last thing we would want to be reading about let alone eating is a chilli, so it sat here in my drafts for a little while. I used to be quite against chilli growing up. As a child I ate meat but I would hate the texture of mince, and chilli was the worst culprit for the texture I so despised. When I moved into my vegetarian years, I thought I would give chilli another chance, but my version of chilli. I kept one ingredient that I always remember my mum adding – cocoa (well I use cacao now). Something about a little bit of chocolate really sets a great chilli apart from a mediocre chilli.

The sunshine and heat have settled down now, and I am looking out to grey clouds and moody skies, so let’s have some comfort food shall we? A big hearty bowl of my favourite vegan chilli.

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My Favourite Vegan Chilli

A recipe to keep and share. This favourite vegan chilli has been a work in progress for some time now.

Prep Time10minutes

Cook Time1hour5minutes

Total Time1hour15minutes

Servings6

AuthorSus Davy

Ingredients

1tspcoconut oil

1/2red oniondiced

2clovesgarlicdiced

3largecarrotscut into rounds

1parsnipcut into rounds

2ribscelerychopped

1/2tsphot chilli powder

1tbsptomato puree

1handfulmini portabello mushroomssliced

1tin (400g)chopped tomatoes

500mlhot vegan stock

1tin (400g)kidney beansdrained and rinsed

1bay leaf

1tbspraw cacao(or use good quality cocoa)

1tbspHenderson's Spicy Relish

Instructions

Preheat oven to 180 C

Get all your ingredients ready

In a heavy bottomed oven proof casserole pan, melt the coconut oil, add the onions and sweat for 5 minutes.

Add the diced garlic and carrots and cook for 5 more minutes. Stirring often.

Add the rest of the veg, tomatoe puree, tinned tomatoes, stock, kidney beans and give everything a good stir. Bring to the boil and cook for 5 minutes.

Add the bay leaf, cacao powder and Henderson's, stir well.

Place the casserole dish in the oven and cook for one hour, stirring after 30 minutes.

Remove from the oven.

Scoop into bowls and enjoy with quinoa / bread / as you like!

Recipe Notes

Henderson's relish is a Yorkshire brand found in the UK. If you can't find it in your local store, don't panic, a dash of vegan Tamari / soy sauce will do the trick.

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10 thoughts on “My Favourite Vegan Chilli”

This looks lovely Sus and I agree about the little bit of chocolate; one of my favourite meals is a vegan chilli (I am posting a recipe this week in fact!) though I do like to eat mine topped with sour cream and cheddar cheese so it’s not quite so vegan anymore!

I read, “…so *I* sat here in my drafts for a little while”, and thought,

“Well, it’s one way to stay cool so you can eat chilli in the summer”!!

I put my glasses on after that!

I love your images, and that does look like a hearty pan of chilli… just the thing now for chilly days. Oh, and I’m with you on the cocoa front – I add really dark chocolate to mine. It’s fab, isn’t it? So yum! xx